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20% for excellent service.
It goes down from there. Yes zero tip is acceptable if the service sucked. If I ordered medium rare steak and I get well done steak. I normally wonβt deduct that from the tip since that is a hard one for the server to see. But if itβs something they could have seen and didnβt fix, yeah Iβm probably reducing the tip.
The tip is for service above and beyond, not a required part of the bill.
Americans: "I don't care how bad the service is, you HAVE to tip a minimum amount."
Also Americans: "My experience at the DMV was bad. Fire all government employees!"
20% minimum even if service sucked since it's virtually always systemic reasons why the service sucked
As a transplant I refuse the whole US tipping system and stick to the way of βrounding it upβ. It often ends up around 10% of the bill but % tipping seems absolutely stupid as you are being punished for buying more. A few rare times I actually tipped 20% because the service was very good. Nobody tips me on my job and on average I make less than these people so I donβt see the logical connection of this whole stupid tipping culture
I do the same as you with a few exceptions:
Laugh at my old man's jokes about the weather when we go out for our weekly breakfast? You get an extra buck or two
If I order water, an extra buck or so. It takes the same energy as bringing me a beer. Especially at night clubs.
Bring me back my change but didn't break up that fiver? I'll tip you exactly 18% and make you bring me back five singles
The bars empty, you're not making squat in tips and you hang out and chat with me. Could be an extra five bucks or so
Give me a free beer? I'll tip an extra five bucks
Followup question, how much do y'all tip your landlords /s
i live in vietnam. it's a poor country. but restaurant workers here get paid in money, so they don't need to work for gratuity. it would be strange or insulting if you tried to give extra money to the staff.
Seems like bs π€
which part
0, after reading the comments I realised you do not want my answer, since I live in the EU
Appologies. My presumption was civilized places don't have such barbaric practices
π
20 standard
15 should be standard. Menu prices are raising, why should tip raise roo?
Because all their living expenses also increased
...yes. do you miss the fact that menu prices going up means the tip is going up even at the same percentage?
20's been standard for me for like 20 years
I did round up a few times. It seems strange to base the tip off a percentage.
always 15% regardless of service. best or worst, i don't care. im not going to judge anyone. i just want a meal and consider the 15% to be a convoluted tax for meals here in the US.
Nothing I live in Australia
They're trying to make it a thing here. I refuse to participate.
I'm paying for a menu that has your decent wage built in already, I'm not gifting free money on top for just... doing your job?
Also wtf servers in places that do tip... you turn my words in to an entry in a tablet (or perhaps a piece of paper), then carry the food that other people created / prepared / transported / cooked all of 30 steps from the kitchen to my table and expect 20% of the bill? Insanity.
I don't live in the US but I tip around 20%, sometimes more or less depending. Tbh I'm never sure what tipping etiquette is supposed to be here, but if it's obvious how much the worker is getting (eg ride shares or food delivery where you can see the delivery fee), I tip them how much I think is reasonable to be paid for that job, which is usually quite a bit more than I'm charged for the service. And ofc not all of the initial charge goes to the worker anyway.
Nothing, I live in a country where it's the employer's responsibility to pay their staff a livable wage.
In us states with no tipped minimum wage (such as Oregon), we still tip 20%
15-25% usually 20%. I have worked for tips so I get it.
My wife tipped 25% at an ice cream parlor last night. Which I thought was ridiculous considering he just pulled three pints out of a freezer behind him.
It's too many places now.
I usually try to tip relative to the cost of the food. If I bought something really cheap (few dollars) for a few dollars I might tip up to 40% but if I got something more expensive I will usually tip like 15%. I try to consider how much effort the server has put in since I think it makes sense that way. If I only see the server 3 times but they deliver a really expensive plate of food I don't think they deserve as much as someone who might have delivered multiple plates or had to do extra work like splitting the check.
I avoid restaurants that require tipping. When I do have to tip, I give way too much if the service was good. IMO, good service is to not try to talk to me too much, and to be responsive to what I need done (refilling drinks, taking additional requests). Bonus tip if I know they're overworked and handling it well.
15% floor. Throw an additional $10 sometimes. Always direct to the worker because these places steal tips. Also I tip cooks sometimes.
But I avoid going to these restaurants.
When I have been in the us I used to tip around 15%. Accepted that as a weirdness of the us.
On my home country tipping is just weird and unheard of, so 0%.
Edit: last time I was in the us was like 15 years ago.
but Iβve heard these days itβs not unusual to tip up to 40%!
That seems pretty unusual to me.
I normally tip 20%.
Generally keep a baseline 20% unless service is either outstanding or abysmal.
But if your owner decides that theyβre gonna nickel-and-dime service fee me on the tab and indicate it poorly, Iβm probably not going to come back to the restaurant in question.
I'm almost always a 25%. I used to work in the industry in a previous lifetime, and tips were what kept me afloat. Now I'm an overpaid professional, and have no qualm paying it forward.
The only situations I will tip much less is if:
brazilian restaurants tipically charge a 10% optional service tax, it's up to you to give it or not. my problem with it is that we don't know if it goes to the waiter or the owner cashes it to its pocket.
I was going to answer, but then you clarified on the body of your post that you only wanted answers from people in the US, lol
15% flat always. Canada has sadly embraced tipping culture so I'll not deny anyone the going rate or judge them at their workplace - but Vancouver is also expensive as fuck and anything over 15% starts putting meals close to the 100$ mark.
Don't pay it. In Australia they're trying, and I remind them they get paid well, get paid overtime, get paid a pension, and get paid more to take holidays. After being paid all that, why is the shitty machine prompting a tip?
Typically 20-25 at a restaurant. Iβm not a fan of tipping for transactions where Iβm not served. I only tip when someone does something.
in Canada, usually 15%, if the service is outstanding or i'm a regular I'll tip 20%
Zero. I believe that the negotiations of an employee's market value are between the employee and their employer. I don't believe that it is my responsibility to charitably subsidize a company through the subsidization of their employees' wages.
Growing up, and even after working in foodservice, I was always told to tip at least 20% (almost) regardless of service.
There's been maybe two times I didn't tip 20% and the lower tip was definitely earned.
~~0%. We do not have a tipping culture, nor will I ever move in the direction of us having one.~~
EDIT: I'm not in the U.S so my answer does not apply
Still a good answer π
Usually 20-25% unless the service is inexcusably bad (like 1-5% of the time, and even then I'll tip like 15%). I'll typically approximate 20% and round up to the nearest dollar, then maybe add a dollar or two. I remember 15% being standard with it being acceptable to go down to 10 or up to 20; 18% was sorta my standard at the time, and I'd only go as low as 15%. I've only ever asked to speak to a manager three times that I can remember, and both times were due to what the kitchen sent out to me. I still tipped fully to the server since it wasn't their fault. I was a chef for years, so I know how stressful it gets back there, but there's still no excuse for the dishes I've sent back. There's usually an offer to cook something else, but if I'm sending food back it's because I don't trust the kitchen to send out food that won't give me food poisoning.
Tipped minimum wage here (and therefore all tipped wage) is $2.17/hour. I believe that these businesses should be forced to pay proper wages, but stiffing your server doesn't achieve that. These people are on their feet running around for hours and they usually don't have enough support or leadership to do their job as well as they'd like to, and then they're too exhausted and broke to study or work to break into another industry. We're gonna have a lot of 30-50 year old servers living paycheck to paycheck until their knees and back give out. I'm down with tipping an extra couple bucks so they can get some Dr Scholl's.